Easy Red Velvet Cheesecake

Easy Red Velvet Cheesecake

Course Cake
Cuisine International
Servings 1 9-inch round cake.


Red Velvet Cake Base:

  • 1/3 cup unsalted butter, melted
  • 2 pieces egg yolks
  • 1/4 cup cream
  • 1 pack MAYA Decadence Red Velvet Cake Mix 500g

No Bake Cream Cheese Filling:

  • 1 pack instant frosting (comes with MAYA Decadence Red Velvet Cake Mix)
  • 1/3 cup fresh milk, chilled
  • 1 bar (225g) cream cheese
  • 1/2 cup sugar
  • 3/4 cup cream
  • 1 tablespoon gelatin powder, bloomed in 3 tablespoons water


  • Preheat oven at 350⁰F/177⁰C. Prepare a 9-inch round springform pan. Set aside.
  • Prepare cake base. In a medium-sized bowl, combine egg yolks, cream, melted butter and cake mix. Beat until smooth. Set aside.
  • Bake for 30-35 minutes. Place in the refrigerator to cool.
  • Prepare cream cheese filling. In a bowl, whip the instant frosting with cold fresh milk until stiff peaks form.
  • In another bowl, beat cream cheese with sugar. Slowly add the cream. Beat until well blended.
  • Fold in whipped instant frosting then bloomed gelatin.
  • Pour cream cheese filling over chilled red velvet cake base. Refrigerate until set. Serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Like us on Facebook

See our Instagram

Follow us on Twitter